Creamy Macaroni and Cheese

from the kitchen of Susan Rudy
submitted by Jeanne Milligan

preparation time: 1 hour 15 minutes overall

serves 8 

2 tablespoons butter

1 cup cottage cheese (not low fat)

2 cups milk (not skim)

1 teaspoon dry mustard

Pinch cayenne pepper

Pinch freshly grated nutmeg

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 pound sharp or extra-sharp cheddar cheese, grated

½ pound elbow pasta, uncooked.

Heat oven to 375 degrees F. Use 1 tablespoon butter to butter a 9-inch round or square baking oven-proof dish.

In a blender or food processor, purée cottage cheese, milk, mustard, cayenne, nutmeg, salt, and pepper together. Reserve ¼ cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared dish, cover tightly with foil and bake 30 minutes.

Uncover dish, stir gently, sprinkle with reserved cheese, and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

Simple and NOT filled with rich cream!  Tasty. Very easy and great that you don’t have to cook pasta separately. If want more spicy – add ½ teaspoon cayenne.